Lots and lots of zucchini. Too much zucchini. Farm stands and gardens are inundated with zukes right now but many cooks end up giving this hot weather veg short shrift because of its ultra-mild flavor and what is perceived as its limited uses. Au contraire.
Zucchini is as versatile as the potato because of its mild flavor; I like to think of it as a fibrous, filling, low-cal vehicle for all the other flavors in a dish (one of my all time favorite zucchini recipes is this knock out soup here). And when I have more zucchini than I can handle? I make this amazing Zucchini Relish from the cookbook I coauthored, Tart & Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen (Rodale, 2011).
Zucchini Relish (yield 6 pints)
3 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
2 tablespoons kosher salt
3 pounds zucchini, peeled, seeded and shredded
1 tablespoon yellow mustard seed
1 tablespoon brown mustard seed
1 tablespoon chili flakes
1/2 tablespoon celery seed
Bring the vinegar, water, sugar, and salt to a boil in a large nonreactive saucepan. Stir to dissolve the sugar and salt.
Add the zucchini, mustard seeds, chili flakes, and celery seed. Reduce the heat and simmer for 7 minutes.
Using a slotted spoon, divide the zucchini among the hot, sterilized jars and top with the remaining liquid, leaving 1/2 inch headspace.
Check for air bubbles, wipe the rims, and secure the lids. Boil jars in a boiling water bath for 10 minutes, adjusting for elevation.